Seared Alaska Salmon with Green Olive Salsa Verde

Name: Seared Alaska Salmon with Green Olive Salsa Verde
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup coarsely chopped parsley leaves; 1/3 cup pitted Castelvetrano olives, coarsely chopped; 2 tablespoons sliced chives; 1 tablespoon minced shallot; 2 teaspoons fresh lemon zest; 1 garlic clove, minced; 1/4 to 1/2 teaspoons red pepper flakes; 3 1/2 tablespoons extra virgin olive oil, divided; Kosher salt and freshly ground black pepper; 1/2 teaspoon smoked paprika; 4 (6-ounce) Popsie’s wild-caught Alaska salmon portions; 2 small lemons, halved

The bold flavors of olives and lemon bring out the delicious and delicate flavor of wild Alaska salmon in this recipe.

Seared Alaska Salmon with Green Olive Salsa Verde

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Castelvetrano olives are my favorite! Hot tip: Costco sells giant jars of them for cheap.

Author:

Recipe courtesy of the Alaska Seafood Marketing Institute

Image of Seared Alaska Salmon with Green Olive Salsa Verde

Ingredients

1/2 cup coarsely chopped parsley leaves
1/3 cup pitted Castelvetrano olives, coarsely chopped
2 tablespoons sliced chives
1 tablespoon minced shallot
2 teaspoons fresh lemon zest
1 garlic clove, minced
1/4 to 1/2 teaspoons red pepper flakes
3 1/2 tablespoons extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
1/2 teaspoon smoked paprika
4 (6-ounce) Popsie’s wild-caught Alaska salmon portions
2 small lemons, halved

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Directions

Step 1: Prepare the salsa verde

Stir together parsley, olives, chives, shallot, zest, garlic, and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.

Step 2: Prepare salmon

Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.
Heat a large heavy skillet over medium heat until hot; add remaining 11/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.